KitchenMagician's Recipe

CHICKEN PIE - STUFFING CRUST

Category: Chicken Casseroles

Makes 6 servings.

3 T. butter
1 onion, chopped
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 1/2 c. chicken broth
1/2 c. white wine
1/2 c. heavy cream
1 c. frozen peas and carrots mix, thawed
4 c. cooked chicken meat, shredded
3 c. prepared stuffing
1 egg, beaten

Preheat oven to 475F.
In a large oven-safe skillet, melt butter over medium-high heat.
Cook onion and celery until soft, about 4 minutes.
Stir in flour and cook until lightly browned, about 1 minute.
Slowly whisk in broth, wine and cream; simmer until thickened.
Add peas and carrots mix and chicken; cook until heated through.
In a large bowl, combine stuffing and egg.
Spoon stuffing mixture lightly over filling, covering stew.
Bake at 475F for 12 minutes, or until stuffing is golden brown and crisp.